Vegetarian Bak Kut Teh
Experience a plant-based twist on a beloved Malaysian classic with this flavorful Vegetarian Bak Kut Teh. Packed with a medley of mushrooms like shiitake, button, and oyster, along with protein-rich tofu and beancurd skin, this hearty herbal soup offers a satisfying umami depth and aromatic richness without any meat. Infused with the traditional herbal spice blend from a vegetarian soup packet, garlic, and a touch of white peppercorns, this soulful dish is simmered to perfection, allowing the robust flavors to meld beautifully. Finished with a garnish of fresh coriander and vibrant chili slices, this comforting recipe is perfect for a nourishing meal that’s both delicious and wholesome. Ideal for vegetarians and those seeking a healthier alternative, this Vegan Bak Kut Teh is ready to become your new favorite comfort food.
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Recipe Information
Ingredients
- 12 pieces dried shiitake mushrooms
- 12 pieces dried button mushrooms
- 200 grams oyster mushrooms
- 100 grams beancurd skin
- 300 grams firm tofu
- 10 cloves garlic
- 1 pack vegetarian herbal soup packet
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon white peppercorns
- 2 liters water
- 1 teaspoon salt
- 20 grams coriander
- 3 pieces fresh chili
Instructions
Soak the dried shiitake and button mushrooms in warm water for 30 minutes until soft. Drain, remove stems, and slice the caps.
Clean the oyster mushrooms and tear them into bite-sized pieces.
Cut the firm tofu into cubes about 2 cm in size.
In a large pot, bring 2 liters of water to a boil. Add the vegetarian herbal soup packet and white peppercorns. Allow the broth to simmer for 20 minutes to extract flavors from the herbs.
Peel and lightly crush the garlic cloves. Add them to the pot along with the soaked shiitake, button mushrooms, oyster mushrooms, and beancurd skin.
Season the broth with soy sauce, dark soy sauce, and salt. Mix well.
Add the tofu cubes into the pot and simmer for another 20 minutes, ensuring all ingredients are tender and the flavors meld together.
Taste and adjust seasoning with more salt or soy sauce if needed.
Finely chop the coriander and slice the fresh chili. Use them as garnishing when serving the soup hot.
Nutrition Facts
Calories |
1805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5792 mg | 252% | |
| Total Carbohydrate | 220.8 g | 80% | |
| Dietary Fiber | 74.2 g | 265% | |
| Total Sugars | 20.7 g | ||
| Protein | 152.2 g | 304% | |
| Vitamin D | 46.2 mcg | 231% | |
| Calcium | 1328 mg | 102% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 6378 mg | 136% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
